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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-02-2011, 10:07 PM | #1 |
Knows what a fatty is.
Join Date: 03-20-11
Location: Albany, NY
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smoking with green wood
I've always used nice, seasoned fruit woods & hickory for smoking. The other day I had a sugar maple come down and I want to try maple smoke. Do I have to wait for it to season or is it ok to smoke with green wood? I'd only be using a few chunks in my uds.
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22.5" OTG, 2 UDS, Mini WSM "Jose Ahumado", Orange Thermapen |
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08-02-2011, 10:10 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I might in a stick burner, not a UDS, but I'm sure someone will be along to say it works just fine. I've never burned green wood using the minion method with charcoal so I can't say from first hand experience. The reason I wouldn't is that it will struggle to light up more than seasoned wood, making thicker smoke. If it was a stick burner running a clean hot fire, I could see tossing on green wood and it would light up quick enough to not cause an issue.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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08-02-2011, 10:26 PM | #3 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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I was always told by the oldtimers to use only seasoned wood, but I was watching BBQ Pitmasters on tv and Miron Mixon said he uses green peach wood cut the same day or the day before for his cooking. I guess he has won enough competitions to know if it works or not and he does it..
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Thanks from:---> |
08-02-2011, 10:26 PM | #4 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Green is for eco locos, not for smokin.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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08-02-2011, 10:26 PM | #5 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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I've seen guys running stick burners on the old BBQ pit masters using green wood. Not sure about an USA.
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-Jason I didn't choose D-Canoe life.......... |
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08-02-2011, 11:08 PM | #6 |
On the road to being a farker
Join Date: 11-15-10
Location: Smithtown, NY
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yea i heard myron say he uses green wood as well as that other guy, cool smoke.
i know for my wood buring stove you shouldnt use green wood, so i dont know why green wood would be ok for smokin |
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08-03-2011, 02:36 AM | #7 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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I was always told the green wood was still wet and had sap still inside and it would cause the food to take on a acidic type of taste as the wood burnt. It would be a cool comparison for someone with a stickburner to try and post results then we would all know if it makes a big difference.
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08-03-2011, 02:47 AM | #8 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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You can usually smell it in the smoke... bad smell = bad taste.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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08-03-2011, 06:44 AM | #9 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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For the "smoldering" type smokers I probably wouldn't use green wood.
There are lots of folks who use green wood splits to cook with, but they know their application. There is even a restaurant in Texas named "Green Mequite". Guess what kind of wood they use? LOL |
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08-03-2011, 07:45 AM | #10 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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To answer your question, no. Use seasoned wood chunks in a UDS.
Cut that Maple into small chunks and it will be dry in no time.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
1 members found this post helpful. |
08-03-2011, 07:53 AM | #11 | |
is one Smokin' Farker
Join Date: 07-12-11
Location: Zephyrhills, FL
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Quote:
Like others have said, if you buy one of the Myron Mixon smokers, use all the green sappy wood you want, otherwise use only super dry seasoned wood to be sure nothing preventable happens to your food. |
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08-03-2011, 08:12 AM | #12 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Just a quick question,
Could you chunk up the maple and warm it in an oven for a few hours on a low temp to dry out the wood? And then be able to use it in the cooker? jon |
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08-03-2011, 08:24 AM | #13 | |
is one Smokin' Farker
Join Date: 04-04-10
Location: Shelby Twp. Macomb Co. SE Michigan
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Quote:
Then you are ready to get smoken.
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leonard ----------------- Real Men Don't Drink Milk-----They Eat The Cow. 55 Gal. UDS 30 Gal. UDS 16 Gal. Mini. UDS [COLOR=Blue]Maverick ET-732 & iQue - 110 [/COLOR] |
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1 members found this post helpful. |
08-03-2011, 08:45 AM | #14 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I highly doubt that Myron is using green wood exclusively. With that said, it's not unusual to see an occasional "green" log get thrown on a fire. But I don't think that there's any way a stick burner could run all green wood. Not only would it put out to much white smoke and cause the food to be bitter, but I don't think that you would get enough BTU's out of it to get a good temp.
As far as the OP, I agree with using only seasoned wood chunks in a WSM. The dryer the wood, the cleaner the smoldering smoke. |
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08-03-2011, 11:19 AM | #15 | |
Knows what a fatty is.
Join Date: 07-11-11
Location: Back Yard, WI
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Quote:
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